Horseradish Potato Salad Recipes

Steps:

• Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 20 minutes. Drain and cool.
• Mix sour cream, mayonnaise, red onion, celery, vinegar, horseradish, parsley, dill, sugar, salt, and pepper together in a large bowl. Stir in cooled potatoes. Fold in eggs and bacon. Cover and chill until serving.

Steps:

• Put the potatoes in a large pot and add water to cover; season with salt. Bring to a boil, then reduce the heat and simmer until just tender, 10 to 12 minutes. Drain and transfer the potatoes to a large bowl. Add the vinegar and 1 teaspoon salt and toss. Let cool.
• Bring a saucepan of salted water to a boil. Add the snap peas and cook until crisp-tender, 1 minute. Transfer to a bowl of ice water, then drain and halve lengthwise.
• Whisk the mayonnaise, sour cream, horseradish, mustard, 2 tablespoons water and the lemon zest in a bowl; season with salt and pepper. Gently stir into the potatoes along with the snap peas, celery, dill, chives and parsley.

Steps:

• Cook potatoes in enough boiling water to cover for 30 minutes or just until tender.
• Drain well and cool enough to handle.
• Peel and cut potatoes into 1 inch cubes.
• Combine potatoes, bacon, eggs, and onions in a large bowl, tossing gently.
• Combine mayonnaise, sour cream, horseradish, parsley, salt, and pepper in another bowl.
• Combine this mixture gently with the potatoes.
• Cover and chill.

Steps:

• Whisk together mayonnaise, sour cream, horseradish, vinegar, sugar, salt, and pepper in a large bowl until smooth. Add chives and potatoes and stir to coat.

Steps:

• In a microwave-safe bowl combine the potatoes, cut into 1-inch pieces, and the water and microwave the potatoes, covered with microwave-safe plastic wrap, at high power (100%) for 6 to 8 minutes, or until they are tender. Let the potatoes stand, covered, for 3 minutes, drain them, and let them cool completely. In a bowl whisk together the mayonnaise, the yogurt, the mustard, the vinegar, the horseradish, the dill and salt and pepper to taste, add the carrot, the onion, and the potatoes, and toss the salad until it is combined well.

Steps:

• Place potatoes in a large saucepan and cover with water. Bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until tender. Drain and place in a large bowl; cool to room temperature. Add celery., In a small bowl, combine the mayonnaise, sour cream, onion, vinegar, horseradish, mustard, lemon juice, salt and pepper. Stir into potato mixture. Serve in a lettuce-lined bowl.

Steps:

• Wash completely, then Microwave the potatoes by type on the "1 bake potato" cycle. Peel the sweet potato and cut into bite sized pieces then microwave on the "1 potato" setting(this may take more than 1 time through for each type of potato).
• Cool all of the potatoes before you cut them into bite sized pieces(sweet potato already cut).
• If your eyes water when you peel an onion, make the horseradish in a well ventilated area.(I reccomend an open area anyway) Peel the horseradish root, then chop into managable pieces, put into food processor and grind. After @2minutes add a 50-50 mixture of water and 5% white vinager in the food processor to stop the enzymatic process to stop the heat. The longer you wait, and the finer the grind, THE HOTTER IT GETS!
• In a non-reactive bowl mix the yogurt, mayonnaise, horseradish, cider vinegar, mustard, salt & pepper. Cover and Refrigerate.
• After the potatoes cool, cut them into bite sized pieces, cut into bite sized pieces the onions and bell peppers then add to the potatoes.
• Fold in the yogurt mixture, and refrigerate the completed salad for at least 2 hours; up to 24 hours.